Wilton Meringue Powder

Product Information

For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.

In a large bowl, combine meringue powder, water, vanilla and 3 tablespoons plus 1 teaspoon of the sugar. Keep in mind that royal icing also darkens as it dries, so make your icing just a little lighter than your desired color.

I’ve used this recipe 2x now for my Daughter’s June birthday in Wisconsin. Definitely holds up. Can’t find HRS but used Crisco and still works well. Hi Jenny! Excited for you to try this recipe! If you want to alter the flavor, you can start with any of my buttercream recipes (or any American buttercream recipe) and substitute half of the butter with high ratio shortening + add 1 Tbsp meringue powder. So for example, for a chocolate flavored buttercream, start with my chocolate buttercream recipe ( https://sugarandsparrow.com/chocolate-buttercream-recipe/) and instead of 1 Cup of butter use 1/2 Cup butter + 1/2 Cup shortening and add 1 Tbsp meringue powder in with the dry ingredients. You can use the same alterations with the coffee buttercream in this recipe: https://sugarandsparrow.com/peppermint-mocha-cake-recipe/ Mix 1 tablespoon of gelatin with 3 tablespoons of warm water. Let it sit for few minutes. Whip the mixture and use it as a substitute for 2 teaspoons of meringue powder. 8. Xanthan gum

Add lemon juice or cream of tartar to stabilize the whole mixture and prevent it from collapsing. One egg white can be used as a substitute for two tablespoons of meringue powder. 2. Egg white powder Except dried egg white’s meringue powder contains some other additives like sugar, gum arabic, calcium sulfate, silicon dioxide, cornstarch, citric acid, and cream of tartar. Cover the completed Royal Icing with a wet paper towel to keep it from drying out when you are mixing colors.

Continue this process with each color until you have all of the royal icing consistencies and colors you need for your project. When I mix my icing, I always start with the lightest color - which in many cases is white. I recommend getting AmeriColor Bright White dye. Though the royal icing looks white when you are done mixing it up, when decorating it will look just slightly off-white. Using white dye will give it a sharp white look! Flavoring– Vanilla is always my first flavor of choice. And yet, you can add any other flavoring that you need for the day.

Grease (like butter or oil) will break down your icing, so make sure all your utensils, including your paddle attachment, mixing bowl and spatula, are super clean before use. I live in Barbados and it’s extremely hot here sometimes and everytime I try to frost cakes, it’s melts aways. I’m looking forward to trying your recipe. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry.Add 1-2 tablespoons of water (one at a time) and continue beating on low for another 30-60 seconds. The mixture will start to moisten and large clumps will form and it will appear slightly yellow. This dried product is excellent to use if you find yourself weary about consuming raw egg whites in some baked treats. Let’s learn more about what goes into meringue powder and common ways on how to use it. What is meringue powder? For stabilizing frostings: Depending on the frosting type, the amounts and how it’s added vary. A small amount (about 1 tablespoon) is added dry once the butter and sugar have been creamed together for buttercream frosting. For whipped cream, about 1 tablespoon can stabilize 1 cup; add it after the cream starts to foam. Beat all ingredients together until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer).

The three main types or meringue are: ordinary meringue (the simplest, sometimes called meringue Suisse, which is just egg whites and sugar whisked until stiff); Italian meringue, which is made with a hot sugar syrup; and cooked meringue, which is made by whisking the egg whites with icing sugar in a bowl set over simmering water. Hi KJ! For the all shortening recipe, simply replace the 1/2 Cup of butter in this recipe with 1/2 Cup of shortening. So you’ll use 1 Cup of shortening total and all of the rest of the recipe is the same. Hope that helps! Anyway, has anybody else heard rumors like that flying around, or have managed to make your own version of Miss Meringues? I would love to get the recipe if you have! Some projects will instruct you to thin your icing to a count of 10 or 20. This is a simple test to make sure your icing is the correct consistency for flooding.Meringue powder consists of dried egg whites and is used in many recipes as a substitute for fresh egg whites. Some of the recipes where meringue powder is used are angel food cake, frostings, meringue, and royal icing. I haven’t finished decorating my cake yet so obviously it hasn’t been through the stability test yet, but the buttercream has been out of the fridge for the last 4 hours (covered with cling film) and the consistency hasn’t altered in the slightest like others have done in the same conditions!! I love using meringue powder for baking -- it's one of my go-to baking ingredients, actually. You can really do so much with it. Gelatin is a product made from the collagen found inside the bones, connective tissues, and skin of pigs, cattle, and other animals. So, if you are vegan or vegetarian, this is not the right product you can use as a substitute for meringue powder in your recipes.